My F&W
quick save (...)
Tomato-Crusted Snapper with Artichokes and Olives
© Beatriz Da Costa

Tomato-Crusted Snapper with Artichokes and Olives


You can prepare a double batch of the sun-dried tomato powder and keep it on hand in an airtight container to sprinkle on pasta, risotto and potatoes.

  1. 10 sun-dried tomato halves (not packed in oil)
  2. 1/2 lemon
  3. 3 large artichokes
  4. 2 tablespoons olive oil
  5. 1 tablespoon minced shallots
  6. 1/2 teaspoon minced garlic
  7. 1 small fennel bulb—halved, cored and thinly sliced
  8. 1/4 cup finely chopped onion
  9. 1/4 cup dry white wine
  10. 3/4 cup chicken stock or canned low-sodium broth
  11. 2 tablespoons unsalted butter
  12. 12 Calamata olives, pitted and coarsely chopped
  13. 1/2 tablespoon finely chopped basil
  14. 1/4 teaspoon finely chopped thyme
  15. Salt and freshly ground pepper
  16. Four 7-ounce red snapper fillets, with skin
  17. 1 tablespoon canola oil
  1. Preheat the oven to 225°. Arrange the sun-dried tomatoes on a wire rack set on a baking sheet. Bake in the oven for about 2 hours, or until the tomatoes completely dry; let cool. Finely grind the tomatoes in a mortar or food processor.
  2. Bring a small saucepan of water to a boil. Squeeze the lemon juice into a bowl of water. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem. Using a sharp knife, cut off the yellow leaves at the top of the heart and trim the base and stem. Using a spoon or a melon baller, scoop out the furry choke. Cut the heart into 1-inch wedges and add to the lemon water. Drain the artichokes and add them to the boiling water. Cook, stirring occasionally, until tender, about 12 minutes; drain and transfer to a bowl.
  3. Heat the olive oil in a deep medium skillet. Add the shallots and garlic and cook over moderate heat just until golden. Add the fennel and onion and cook, stirring, until tender, about 5 minutes. Add the artichokes and cook until heated through. Add the wine and cook until reduced by half, about 3 minutes. Add the chicken stock and cook until reduced by two-thirds, about 5 minutes. Swirl in the butter until melted, then stir in the olives, basil and thyme. Season with salt and pepper and keep warm.
  4. Preheat the oven to 350°. Season the fish with salt and pepper and sprinkle each fillet on the flesh side only with 1/2 teaspoon of the sun-dried tomato powder.
  5. Heat the canola oil in a large nonstick skillet until shimmering. Add the snapper, skin side down, and cook over high heat until browned and crisp, about 3 minutes. Turn the fish and cook until lightly browned, about 2 more minutes. Transfer the snapper to a rimmed baking sheet, skin side down, and bake for 12 to 14 minutes, or until opaque throughout. Transfer the fish to 4 large plates, spoon the artichoke-olive sauce on top and serve.
Serve With Pesto mashed potatoes.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.